In a mixing bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit for 5 minutes until foamy.

Add all-purpose flour, salt, and olive oil to the yeast mixture. Mix until a shaggy dough forms.

Transfer dough to a floured surface and knead for 3-4 minutes until smooth and elastic.

Place the kneaded dough in an oiled bowl, cover, and let rest in a warm area for about 30 minutes until doubled in size.

Punch down the risen dough, divide into 6 equal pieces, and flatten each piece into a 6-inch circle.

Heat a skillet over medium heat and brush with olive oil. Cook each pita for 2-3 minutes until puffed and golden, flipping halfway.

Wrap cooked pitas in a kitchen towel to keep warm until serving.